Black Bean and Mango Tacos with Avocado Broccoli Slaw

Hello friends! Needless to say, it's been awhile (since January -- yikes!). I cannot promise that this marks the resuming of my regular posts, but I am certainly going to try.

So, how about a summer-y taco recipe?

Notes: I'm sans photo for this one. I thought I downloaded it, but I didn't.

I recommend that you allow the lime juice to soften the broccoli slaw while you're prepping everything else. It can be crunchy, which is part of the appeal, but it's easier to stir if it's not so stiff.

This slaw would be great on a burger or as a side dish. If you have someone in your life who is not a fan of mayo, avocado gives you the creamy texture to replace it.

Ingredients:
1 ripe mango
1 15 oz can black beans
2 ears fresh corn or half a bag of frozen
1 sweet onion
1/2 bag of broccoli slaw
1 lime
1 1/2 tablespoons honey
1 avocado
1 bunch cilantro
1 1/2 tablespoons chili powder
2 tablespoons cumin
2-3 garlic cloves
2 tablespoons butter or oil
Salt
Pepper
Your favorite box of taco shells
Your favorite taco cheese (I used a gouda blend)

Directions:

In a medium bowl, squeeze half a lime over the broccoli slaw. Season with salt and pepper. Put it in the fridge to let it marinate while you prep everything else.

Dice the mango and onion, strip the kernels off the ears of corn, and mince the garlic. Rinse and drain the beans. Add butter or oil to a medium-heat skillet and toss in the chili powder, cumin, and garlic. Let them heat in the pan until they become fragrant. Add in the onion and cook until soft. Add in the black beans and mango, season with salt and pepper, and stir. If the mixture looks dry, add about a 1/2 cup of water. Let all the ingredients simmer (stir occasionally) while you finish the other prep.

Heat your oven to 350. Chop the cilantro. Slice the avocado, remove the pit, and empty the flesh into a small bowl. Squeeze the other half of the lime over it and add in the honey. Season with salt and pepper and mash it together with a fork.

Bake your taco shells (between 3-5 minutes). Grate the cheese (if you don't have pre-shredded) and toss the avocado dressing with the broccoli slaw. Add the cilantro to the black beans. Spoon the black bean mixture in the taco shells, add cheese, and top with crunchy slaw. Enjoy!